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Whole Wheat Blueberry Muffins for two

This whole wheat blueberry muffins recipe makes just the right amount to feed two people. Perfect for those moments when you just want a single muffin!

two whole wheat blueberry muffins in muffin tin

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Creating This Blueberry Muffin Recipe

During my time in college, I would go to my favorite local coffee shop and enjoy a coffee and a muffin while I studied. Nine times out of ten, I would choose the blueberry muffin.

Now that I’m a stay-at-home mom, I’m tempted to eat anything I bake in its entirety. I knew it was time for a smaller recipe.

The beauty of this healthy blueberry muffin recipe is it will only make two muffins and it’s fully whole wheat flour, ensuring you’ll last until lunch! No leftovers and hardly any dishes to clean up. Now, that’s my kind of breakfast.

All you need to have is a giant muffin tin and your baking ingredients!

The muffins are filling and when served warm with a pat of butter, makes for a delectable treat! The pops of blueberries are just incredible in every bite.

Whole Wheat Blueberry Muffins Ingredients

For these easy blueberry muffins, you’ll need:

  • White whole wheat flour
  • Baking soda
  • Salt
  • Brown sugar
  • Egg
  • Unsalted butter
  • Skim milk
  • Vanilla extract
  • Blueberries
two healthy blueberry muffins on napkins

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How to Make Blueberry Muffins for Two

To make these whole wheat blueberry muffins, simply stir together the wet and dry ingredients in separate bowls. Then stir the wet ingredients into the dry, and fold the blueberries in gently.

Pour the muffin batter into two large muffin cups and bake until a toothpick inserted into the center comes out clean.

Should I Use Fresh or Frozen Blueberries?

You can use either in this healthy blueberry muffin recipe! Here are a few tips to keep in mind if working with frozen blueberries:

Should I Thaw Frozen Blueberries Before Adding to the Batter?

No, keep frozen fruit frozen until ready to add. Thawed blueberries will add excess liquid and the berries won’t keep their shape as well.

Also note that frozen fruit will sink to the bottom of these muffins due to the excess moisture they contain. When subbing frozen fruit in muffins, it is best to toss them (while frozen) with a small amount of flour (about 1 tablespoon per cup of berries).

The flour will absorb some of the liquid as the berries thaw during the baking process and helps keep evenly distributed in the muffins. This trick also helps with blueberry bleed (aka turning the muffins totally blue).

If you are making gluten-free muffins by subbing an all purpose GF flour mixture, you can use that in the same amount or sub 1 teaspoon of arrowroot powder for 1 tablespoon of flour.

Will Using Frozen Berries Alter the Bake Time?

They may, because the cold frozen fruit brings down the core temperature of the batter. To help counteract this, make sure all of the other ingredients are at room temperature (think: eggs, milk, etc). Keep an eye on things and bump up the cook time 1 to 3 minutes if needed.

Can I Double This Recipe?

Yes! If you want to make a few extra muffins you can definitely double this recipe. The bake time will remain the same.

Tips for Making Blueberry Muffins

If you don’t have a giant muffin pan, you can use a regular one instead. You’ll need to shorten the bake time, and you’ll also be able to make an extra muffin or two.

If you don’t have white whole wheat flour, regular all-purpose flour should work fine in this recipe too!

Also note that if you only have salted butter on hand, you likely won’t need to add the pinch of salt into the muffin batter.

whole wheat blueberry muffin cut in half

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More Easy Muffin Recipes:

These Zucchini Apple Spice Muffins are the perfect treat to make when transitioning from summer to fall. It’s a great way to use up those extra zucchinis you have in your fridge!

I love how the berries in these Whole Grain Strawberry Oatmeal Muffins become jammy once baked. These taste incredible when topped with butter or peanut butter!

Dark Chocolate Muffins with Cinnamon Streusel. Need I say more?

These Coconut Lemon Poppyseed Muffins are a fun take on a classic recipe. Pair one with your morning cup of coffee for a breakfast pick-me-up!

I love these Cranberry Gingerbread Muffins because they’re super filling and flavorful. The fresh cranberries cut through the sweetness of the gingerbread muffin beautifully!

What’s your favorite muffin flavor?

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Whole Wheat Blueberry Muffins for Two

Whole Wheat Blueberry Muffins for Two

Yield: 2 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

A healthy and quick whole wheat muffin recipe for two. No leftovers and hardly any clean up!


  • 3/4 cup white whole wheat flour
  • 1/2 tsp baking soda
  • pinch salt
  • 2 tablespoons brown sugar
  • 1 1/2 tablespoons of a beaten egg
  • 1 tablespoon unsalted butter, melted
  • 3 tablespoons skim milk
  • 1/2 teaspoon vanilla extract
  • 1/4 cup blueberries*


  1. Preheat the oven to 375°F.
  2. In a large bowl, whisk the flour, baking soda, salt and brown sugar together. Set aside. In a smaller bowl, stir the egg, melted butter, milk and vanilla together.
  3. Stir the wet ingredients into the dry ingredients. Gently fold in the blueberries.
  4. Evenly distribute the batter into two sections of a giant muffin pan that has been sprayed with canola oil.
  5. Bake for 19-23 minutes or until a cake tester comes out clean.
  6. Allow to cool for 3 minutes before enjoying.


*You can use fresh or frozen. If using frozen, you may need to keep these muffins in the oven for a couple extra minutes.

Recipe adapted from Minimalist Baker.

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Nutrition Information
Yield 2 Serving Size 1
Amount Per Serving Calories 284Total Fat 8gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 3gCholesterol 58mgSodium 412mgCarbohydrates 47gFiber 5gSugar 14gProtein 8g

Did you make this recipe?

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Tag @goodlifeeats and include the hashtag #goodlifeeatsrecipes so I can see what you’re cooking up in YOUR kitchen!

Click HERE to save this recipe for Whole Wheat Blueberry Muffins!


Sunday 2nd of February 2014

This recipe works. Needs a bit more moisture though. I added an additional 2T of water. I also added a big pinch of sliced almonds. Makes more than 2 jumbos, more like 3. Bake time, in my temperture correct gas oven,at 375 convect, 24 minutes, in paper lined ceramic custards. They're good!


Sunday 10th of November 2013

Your printer widget (or whatever) doesn't seem to work. It pops up with a recipe copy that is skewed to the far right. When I hit "print," I get a blank sheet. (I copied and pasted, but I am sure you'd rather know so you can fix it on your end.)

dixya| food, pleasure, and health

Thursday 5th of September 2013

i love small batch recipes like this

Ruthy @ Omeletta

Wednesday 4th of September 2013

Two muffins! What a great recipe. I'm a huge fan of muffins but my husband is strangely not- so this is the perfect thing for me. Love it!

Kiran @

Wednesday 4th of September 2013

Yummy summery muffins --- best made for two!!

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